How to make
Soak the dried pepper in water to hydrate it. Meanwhile, clean and cut the beef into large cubes and roll it in black pepper and 1 tbsp. of flour.
Finely chop the onion, leek and garlic (you can also grind them). Fry them until they soften in the oil over medium heat for about 8 minutes. Add the meat and cook it under a lid for 5-6 minutes, while stirring occasionally. Do not increase the heat, so that the flour does not burn.
Add the wine, broth, pinch of salt, bay leaf and cloves to the stewed beef. Cover the pot with the lid and let it stew for 30 minutes (temperature should not exceed 90 degrees).
Using a sharp knife, scrape the fleshy part of the hydrated red pepper and add this paste to the dish, along with the grated tomato or tomato concentrate and paprika.
Cut the potatoes and carrots into large pieces and also place them in with the meat. Add warm water so that it covers two fingers of the products and again let it stew for about 40-50 minutes or until the meat is completely tender and the vegetables are ready.
After removing it from the heat, do not remove the lid of the pot for 10 minutes, then serve the dish. If desired, you can sprinkle it with chopped fresh parsley.
Enjoy your meal!
